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The Baked Brownies

Until I found this recipe I always preferred boxed brownies to homemade ones because they were fudgier and more chocolatey than the ones I made from scratch. Then I made these brownie and I’ll never go back to boxed ones again!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 tsp salt
  • 2 tbsp dark cocoa powder
  • 11 oz quality dark chocolate, 60-72%, chopped coarsely
  • 8 oz butter, 2 sticks, cut into 1 inch cubes
  • 1 tsp instant espresso powder
  • 1 1/2 cups sugar
  • 1/2 cup light brown sugar
  • 5 large eggs, room temperature
  • 2 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F. Butter the sides and bottom of a glass or light-colored metal pan 9x13x2 pan.
  • In a medium bowl, whisk together the flour, the salt, and cocoa powder.
  • Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.
  • Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.
  • Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK) fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.
  • Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
  • Cool the brownies completely before cutting and serving.

Notes

Recipe source: Baked: New Frontiers in Baking by Matt Lewis, Renato Poliafito and Tina Rupp
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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